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Zucchini Coffee Cake Muffins

Zucchini coffee cake muffins with tender, moist crumb are topped with a thick buttery cinnamon streusel that bakes into a golden, slightly crunchy crumble. Grated zucchini adds subtle moisture and keeps the muffins flavorful for brunch or breakfast.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.3333333333 cup all-purpose flour
  • 0.25 cup brown sugar packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter cold, cubed
For the muffins
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup brown sugar packed
  • 0.3333333333 cup sour cream
  • 0.3333333333 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cup zucchini grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners. Keep the tin ready on a sheet pan so you can fill and bake immediately.
  2. Make the streusel by combining all-purpose flour, brown sugar, and cinnamon, then cutting in cold unsalted butter until crumbly. Refrigerate the crumb mixture while you prepare the batter.
Make the batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl until evenly mixed. Break up any clumps so the leaveners disperse.
  2. Whisk eggs, brown sugar, sour cream, vegetable oil, and vanilla extract in a separate bowl until smooth. The mixture should look glossy and fully combined.
  3. Stir the wet mixture into the dry ingredients until just combined, then fold in grated zucchini. Stop mixing as soon as the flour disappears to avoid tough muffins.
Fill, top, and bake
  1. Divide batter among the muffin cups, filling each about ¾ full. Aim for even portions so the tops bake at the same rate.
  2. Top each muffin generously with streusel. Press it lightly so the crumble stays put as it bakes.
  3. Bake at 375°F for 20–22 minutes until a toothpick comes out clean and the streusel is golden. Watch for a firm, lightly crunchy crumble on top.
  4. Cool in the pan for 5 minutes before transferring to a wire rack. Let the muffins stand until warm, so the streusel sets and doesn’t shed crumbs.

Notes

For the best streusel texture, use butter straight from the fridge so the crumbs stay chunky; refrigerating the streusel while you mix helps it hold its shape. Store muffins airtight in the fridge for up to 4 days; rewarm 10–15 seconds in the microwave if desired. Freeze up to 2 months (wrap individually), then thaw overnight in the fridge. For a lighter option, swap vegetable oil for melted unsalted butter, keeping the same amount.